Farinata

Ingredients

Chickpea flour

1 cup

Water

1 1/4 cups

Olive oil

2 tablespoons

Salt

1 teaspoon

Fresh rosemary

2 tablespoons, finely chopped

Black pepper

to taste

Instructions

1. In a medium mixing bowl, whisk together the chickpea flour, water, 1 tablespoon of olive oil, salt, and black pepper until smooth. Let the batter rest for at least 2 hours, or up to 12 hours for optimal flavor.
2. Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven to heat up.
3. Once rested, stir the finely chopped rosemary into the batter, ensuring it is evenly distributed.
4. In a 10-inch oven-safe skillet, pour the remaining 1 tablespoon of olive oil and swirl it around to coat the bottom evenly.
5. Carefully pour the batter into the skillet. If using a pizza stone, place the skillet directly on the hot stone.
6. Bake for 15-20 minutes, or until the farinata is golden brown and crispy around the edges. For extra crispiness, broil it for an additional 2 minutes at the end of the baking time.
7. Allow the farinata to cool for a few minutes, then slice into wedges and serve warm. Consider pairing it with a drizzle of balsamic reduction or a fresh herb pesto for added flavor.